Last Updated on April 28, 2026 by Lisa Keys
Cape Cod Frozen Premium Cranberries recently launched a blogger challenge, and I couldn't wait to join! I love featuring such high-quality products on my blog. These lemon cranberry muffins come out of the oven perfectly, bursting with tart cranberries and creamy lemon curd.
Experience 70 years of harvesting tradition in every bag of Rhodes family cranberries. These berries look like bright, fresh jewels and stay available all year long. I've been busy creating recipes that prove cranberries aren't just for November, starting with these lemon cranberry muffins.
Last week, I discovered the best cranberry lemon muffin I've ever tasted at a high-end coffee shop. It was so delicious I went back the next day for another! Inspired, I headed to the kitchen to recreate them. These light, buttery muffins feature tart cranberries and a hidden center of tangy lemon curd. They are officially husband-approved and perfect for hosting overnight holiday guests.
Lemon Cranberry Muffins
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 eggs
- ½ cup plain Greek yogurt
- ½ teaspoon vanilla extract
- ½ teaspoon lemon extract
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons milk
- 1 ½ cups Cape Cod Select Premium Frozen Cranberries
- 1 jar lemon curd
Instructions
- Preheat oven to 425F degrees. Spray a 12 count muffin cups with nonstick spray or line with cupcake liners that rise above the rim of the pan (like the tulip shaped liners in the photo).
- In large mixing bowl, whisk flour, baking soda, baking powder and salt; set aside.
- In medium mixing bowl, with an electric mixer, beat butter and sugar for 2 minutes or until light and fluffy scraping down sides of bowl as needed. Add eggs; beat until well blended. Add yogurt, vanilla, lemon extract, zest, lemon juice and milk; blend well.
- Add wet ingredients to dry ingredients and mix with a rubber spatula just until dry ingredients are moistened. Fold in cranberries.
- Scoop batter into prepared muffin cups filling to the top.
- Bake for 5 minutes at 425F degrees, then lower the oven temperature to 350F degrees and bake for 20 to 24 more minutes or until a toothpick inserted in the center comes out clean.
- Cool completely.
- With a melon baller tool scoop out the top center of the muffin.
- Fill with a small spoonful of lemon curd. Replace muffin tops.
Louis Matino (@LouMatino) says
Its a cranberry bonanza! Look forward to having one of those muffins Friday morning!
Lisa says
Yes I will be making them for you. Amazing how great these cranberries are.
Martine says
Your the best! Re-creating those delicious muffins and saving me a lot of time! Good luck in the contest. You know my heart belongs in Cape Cod!!!
Lisa says
just thought we needed to keep these muffins in our lives-great memories shared with you...and yes these cranberries are harvested in MA
Pamela Shank says
Your recipes and photography are awesome! I am doing this blogger challenge also and really have to admit these are the best cranberries I have ever tasted. .
Lisa says
I know you will come up with some real winners with these Cape Cod Select cranberries. Let's just say they are waaaaaay better than the other brand.
athomewrebecka says
You really knocked it out of the park with all three recipes! Everyone looks so delicious! Good luck in the challenge my friend!
Lisa says
Thank you. I really enjoyed creating these recipes. You will love these cranberries.